Description

Grandmama’s Homemade Coconut Cake is the ultimate classic dessert, bringing together a moist, tender cake with a perfectly glossy, no-fail seven-minute frosting. Straight from a handwritten recipe passed down through generations, this cake is a must-have for holidays and special occasions. Its rich coconut flavor, combined with the light, marshmallow-like frosting, creates a dessert that is as indulgent as it is nostalgic. Whether you're making it for a family gathering or simply treating yourself, this coconut cake will have everyone coming back for seconds.

Ingredients

• For the Frosting:
• 1 ½ cups sugar
• 2 tablespoons corn syrup
• ¼ cup water
• 6 egg whites
• 1 teaspoon vanilla extract
• For the Cake:
• Use your favorite homemade coconut cake recipe or a simple vanilla cake base. Enhance the flavor by adding 1 teaspoon coconut extract to the batter.

Preparation Method

Start by combining the sugar, corn syrup, water, and egg whites in a heatproof bowl of an electric mixer. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water.

Whisk the mixture constantly until it reaches 160°F, using a candy or instant-read thermometer to monitor the temperature. This step ensures the egg whites are safely pasteurized and creates the base for the frosting.

Transfer the bowl to your electric mixer fitted with the whisk attachment. Beat the mixture on high speed until stiff, glossy peaks form, about 6 minutes. The frosting should hold its shape and have a smooth, marshmallow-like consistency.

Whip in the vanilla extract for a final touch of flavor. Frost the cake immediately, as this frosting is best when freshly made.

Bake and cool your coconut cake layers. Once completely cool, generously spread the seven-minute frosting between the layers, then over the top and sides of the cake.

Sprinkle shredded coconut over the frosting, pressing gently to adhere it to the sides of the cake. For a decorative touch, top with toasted coconut or coconut flakes.

Tips and Conclusion

Double the Frosting: If you love a thick layer of frosting, double the recipe to ensure you have enough for generous coverage.
Perfect Temperature: Ensure the frosting reaches 160°F while whisking over the simmering water to guarantee it whips up properly.
Serve Fresh: The frosting is best enjoyed the day it’s made. Store leftovers covered in the refrigerator for up to 2 days.

This Coconut Cake with Seven-Minute Frosting is more than a dessert—it’s a celebration of tradition and flavor. The combination of moist cake, fluffy frosting, and shredded coconut creates a truly unforgettable experience. Whether you’re honoring a family tradition or making a new one, this cake is guaranteed to be the star of the table.

Looking for more recipes like this? Check out our collection of classic cakes, from Southern Red Velvet to Lemon Pound Cake. Share this recipe with your loved ones—it’s bound to become a favorite in their kitchens too!